1 (8 oz.) can crushed pineapple
1 (1 lb.) can whole cranberry sauce
1 lg. box raspberry Jello
2 tbsp. mayonnaise
1 (8 oz.) pkg. cream cheese
1 c. whipping cream, whipped
1 apple, chopped
1 c. walnuts
Whipped cream (optional)

Drain fruit, saving juice. Add water to fruit juice to make 2 cups. Heat to boiling. Dissolve Jello in liquid. Chill until partially set. Beat cream cheese and mayonnaise together. Add to Jello. Fold in whipped cream. Add drained fruit, nuts and apple. Pour in glass salad bowl or 9 x 13 inch pan. Refrigerate 20 minutes. Frost with whipped cream. Chill. (May be frozen. If frozen, remove from freezer 1 hour before serving.) Cut into squares and serve on lettuce leaves if in a 9 x 13 inch pan.